Ingredients:
- 3 parsnips, peeled and cut into chunks
- 3 carrots, peeled and cut into chunks
- 3 sweet potatoes, peeled, cut into chunks
- 1 butternut squash, peeled and deseeded and cut into chunks
- 3 tbsp olive oil
- 8 shallots, peeled
- 1 clove garlic, crushed
- 1 tbsp rosemary
- 1 tbsp balsamic vinegar
- Salt and pepper
- 8 pork sausages
Method:
Preheat the oven to 200C/400F/gas mark 6. Pour 2 tablespoons of the olive oil into a large, heavy roasting tin and place in the oven for 5 minutes or until the oil is hot. Add the vegetables, plus the whole shallots and garlic, and turn to coat in the oil. Sprinkle over the rosemary and balsamic vinegar and season lightly. Roast the vegetables for 30-40 minutes, turning the veg once or twice during cooking, until they are tender and beginning to brown. Meanwhile, heat the remaining oil in a pan, brown the sausages on a medium heat, then place on top of the vegetables. Return to the oven and cook for a further 15-20 minutes until the veg are tender and the sausages are cooked.
